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prep time
15 min
cook time
0 min
ready time
15 min
Keto Lump Crab California Roll
This style of Keto California sushi roll is very similar to what you’ll find in restaurants and grocery stores throughout the United States. If you reside outside of the U.S, you may be wondering what a “California roll” is. California sushi rolls consist of crab (either a mixed crab salad or crab stick), cucumber, avocado, and cream cheese. Some variations also include carrots or a spicy sauce. The only difference between Keto sushi and traditional sushi is the absence of rice. You don’t have to be a master sushi chef to make this recipe, either. Just grab inexpensive sheets of roasted seaweed in the international or Asian aisle at your grocery store. When rolling the sushi, be patient and ensure you aren’t leaving any big gaps in your roll. Eat your California sushi as a cold lunch or snack!
Keto Sushi Toppings
There are many Keto-friendly toppings you can add to your sushi. Standard toppings such as soy sauce, wasabi, and pickled ginger can all be enjoyed on the Keto diet in moderation. Make sure to include these ingredients in your food log if you use them. Another common sushi topping in the united states is spicy mayonnaise, which is a simple combo of mayonnaise and Sriracha sauce. This is a great way to add more fat to your meal!
Crab Seasoning Suggestions
Since this recipe uses canned lump crab instead of more costly fresh crab meat, you may desire to season the crab mixture beyond only Sriracha as directed. Other seasonings that include salt are Old Bay crab boil seasoning or lemon pepper seasoning. Fresh herbs will also be very flavorful. If you choose to omit the Sriracha sauce, make sure to include a pinch of salt with the lump crab. If you want to flavor the crab and increase your fat macros, include 1-2 teaspoons of mayonnaise in the lump crab mix.
Jessica L.
Net Carbs
0.4 g
Fiber
0.5 g
Total Carbs
0.9 g
Protein
2.3 g
Fats
1.6 g
25 cals
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Cucumber
1 oz
Laver (nori), dried
1 sheet
Lump Crab Meat
2 oz
Sauce Sriracha Or Hot Chile
0.25 tsp
Avocado
1 oz
Cream cheese
0.5 oz
Recipe Steps
steps 4
15 min
Step 1
Prepare the cucumber by using a vegetable peeler to peel full-length slices from a whole piece. For reference, 1 ounce of cucumber will be about 10 slices. Arrange the slices in single layers between paper towels, and press down on the paper towels to absorb excess water. When the cucumber slices no longer feel wet, weigh the slices to yield the amount listed in the ingredients. You may discard any remaining cucumber slices or use them for another recipe.Step 2
Lay a sheet of roasted seaweed (also called nori) on a clean, dry surface. Arrange the cucumber slices across the sheet of nori in a single layer. If necessary, you can cut the cucumber slices in half so you can arrange all the cucumber to fit within the sheet of nori. In a separate mixing bowl, combine lump crab and Sriracha. Mix the ingredients until the crab is coated in Sriracha. At your discretion, you may season the crab to your liking. Remember, however, that sushi is meant to be fresh and simple.Step 3
Arrange the seasoned lump crab in a strip across the edge of nori nearest you. You can gently pack the crab down so it’s easier to roll the sushi later. Slice fresh avocado into thin slices and arrange them in a row alongside the crab. Next, cut cold cream cheese into thin strips and line up the strips end-to-end across the crab. If your cream cheese is warm, you won’t be able to have the clean cuts that are needed.Step 4
Begin rolling the sushi up, starting at the end with all the filling. You may use a knife or other utensil to help you lift the edge of the nori up and fold over the filling to begin the roll. You can use your hands or a sushi-making tool to roll the sushi up into a tight roll, rolling the seam underneath at the end. Make sure your hands are clean and dry or else the delicate nori may tear. Use a super-sharp knife to cut each sushi roll into 6 pieces.
